Description
These buttery soft pretzels are a classic treat with a perfectly chewy texture and a golden-brown crust. Made from a simple yeast dough, boiled briefly in baking soda water for that signature pretzel bite, then baked to perfection. Ideal for a savory snack with a sprinkle of coarse salt.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
Boiling & Topping
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Make the Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix until a dough forms and all ingredients are combined.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Oven and Baking Sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and twist into traditional pretzel shapes.
- Boil Pretzels: In a large pot, bring 8 cups of water to a boil with the baking soda dissolved in it. Boil each pretzel for 30 seconds, then carefully transfer them to the prepared baking sheet.
- Egg Wash and Salt: Brush each boiled pretzel with the beaten egg, then sprinkle generously with coarse salt to finish.
- Bake: Bake pretzels in the preheated oven for 10-12 minutes, or until they are golden brown on top.
Notes
- Use warm water at 110°F/45°C to properly activate the yeast without killing it.
- Boiling pretzels in baking soda water before baking is crucial to achieve the characteristic chewy crust and flavor.
- For an extra soft texture, brush pretzels with melted butter right after baking.
- Coarse salt adds the classic savory flavor and texture, but you can omit or substitute with other toppings like cinnamon sugar for a sweet twist.
- Ensure proper shaping by rolling the dough ropes evenly and tightening the pretzel loops before boiling.
